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Cooking Notes
Joe Bruno
Lisa, the thyme, garlic and cream are in Step 1. However if the technique of using the collarbones to create stabilizers is essential to the success of the dish then it needs more explanation. Though it sounds delicious the use of the term 'crust' seems inappropriate as it does not appear that the red pepper paste preparation will actually form a hard surface on the fish (a crust). That a lot of chefs use the term in this loose manner doesn't make it okay.
Mark
Last sentence of step 1.
In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
Somehow I missed it too the first couple times I read the recipe!
Harriet
See Step One!
dave
See step 1.
BCookie
We loved this dish, made with a large filet of black sea bass (which probably is a different fish here on the West Coast, but no matter as it was truly delicious). We had half & half on hand and used that. Otherwise, did not change a thing.
jonas
That’s a rather incredible amount of gochujang… I’m not even sure my Korean relatives would need that much. As noted, it doesn’t really make a “crust” and the amount is so substantial it’s only logical if you just want to eat gochujang. Tastes great, just use less.
db2
I found Gochujang paste concentrate . Mother In Law’s brand.Any suggestion as to equivalency?
Amy
As the comments have said, a great, fast, weeknight dinner. With kale and rice.
smarmolade
Not sure why I thought the skin was supposed to get crispy (mine did not) but this was very delicious. I did not have a whole fish so was scratching my head during step 2 BUT sea bass fillets work too. Prop up fillets on metal rack to allow for steaming, skin side up. Full 15min for me. I served with Sam Sifton's Sautéed Kale recipe. Delightful for a weeknight dinner.
Rahul
I was a little skeptical about this because of the dairy and I think fish and dairy is a terrible combination but there wasn’t much in the recipe - so why not. Great decision because this is a fantastic dish! Truly delicious - I used whole milk and dried thyme and it was still very flavorful. The sauce really comes alive when you add the oil and vinegar. I cannot recommend it enough!
KimR
We made this with sea bass filets. It was absolutely spectacular. So good we made it the next night with chicken thighs and breasts. Spectacular again! I would never have thought of combining gochujang, thyme, garlic and heavy cream. But it really works well together.
Janis
I just made this for my husband and my dad (I’m a vegetarian, so nothing with a face for me). I’m trying to cook more Eat To Live—but tasty—so thought this dinner (fish, kale, brown rice) would fit the bill. Couldn’t find sea bass, so used tilapia filets instead. They LOVED it! We will definitely make this again.
Joe Bruno
Lisa, the thyme, garlic and cream are in Step 1. However if the technique of using the collarbones to create stabilizers is essential to the success of the dish then it needs more explanation. Though it sounds delicious the use of the term 'crust' seems inappropriate as it does not appear that the red pepper paste preparation will actually form a hard surface on the fish (a crust). That a lot of chefs use the term in this loose manner doesn't make it okay.
Lisa
Now I feel silly. Believe it or not, I actually read through the recipe a few times to be sure. Thank you all much. I can't wait to try this recipe. Sounds delicious.
Lisa
Where does the thyme, garlic and cream come in?
Mark
Last sentence of step 1.
In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
Somehow I missed it too the first couple times I read the recipe!
Harriet
See Step One!
dave
See step 1.
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